How To Make A BerryWorld Strawberry and Rhubarb Crumble…

Alex says “Roughly chopped fruit with a dash of ginger wine and a crunchy bar crumble topping! This pudd is a great way to have something warming that still tastes like summer.”

How To Make BerryWorld Strawberry and Rhubarb Crumble:

Serves: 6

Preparation time: 15 minutes
Cooking time: 40 minutes

You’ll need:

500g rhubarb

100ml water

100 grams golden caster sugar

1 tbsp Stones ginger wine

250g strawberries

75g butter

175g self-raising flour

1/2 tsp ground ginger

60g Demerera sugar

1 Crunchie bar, crushed

What To Do:

1. Preheat your oven to 180c.

2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.

3. Halve the strawberries the place all the fruit and rhubarb syrup into a baking dish.

4. To make the crumble, put the butter, flour into a bowl and rub with your fingers until it resembles breadcrumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.